1 prepared tart shell, par baked
3 Tbsp. extra-virgin olive oil
½ cup crumbled Italian sausage
1 garlic clove, minced
½ cup mushrooms, sliced
4 lg. eggs
1/4 cup grated Parmesan
1 cup milk
1/3 cup drained ricotta cheese
1 Tablespoon green scallions, minced
2 Tablespoons shredded cheddar cheese (optional)
Preheat oven to 375° F.
In a large sauté pan, heat oil. Add sausage cook until fully cooked, approximately 4-6 minutes. Add garlic and mushrooms and cook until most of the liquid from mushrooms is evaporated.
Spread vegetable and sausage mixture into the partially baked shell. Beat the eggs in a bowl and add the Parmesan, and milk. Pour egg mixture over and fill to top of shell. Sprinkle ricotta cheese, cheddar cheese and scallions on top.
Bake on a sheet pan in the middle of the oven for 30 to 35 minutes or until egg is firm and set.
Yield: 1 (8 inch) tart shell
2 cups all purpose flour
8 Tbsp. butter, chopped and chilled
2 egg yolks
3/4 tsp. salt
5 to 6 Tbsp. cold water
Sift flour onto a flat surface and make a large well in the center. Place butter, egg yolks, salt and a small amount of water in well and quickly work with fingertips until partly mixed.
Using fingertips of both hands, gradually work in flour to form coarse crumbs. If crumbs are dry, add more water, a few drops at a time. Press dough into a ball – it should be soft but not sticky.
Lightly flour working surface and blend dough by pushing it away with the heel of your hand and gather it up with either a scraper or a spatula. Dough should be smooth and pliable and should peel easily from working surface. Press into a ball. Wrap in plastic wrap and refrigerate for about 30 minutes. Wrapped dough can be kept in the refrigerator for up to 3 days and in the freezer for 6 months.
Lightly flour a smooth surface and roll out dough to 1/8 inch thick. Place dough into tart shell. Dock dough lightly so as not to piece all the way through the dough. Bake shell 8-10 minutes to partially bake it. Allow to cool.